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Eggless Matcha Tiramisu Recipe

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5 from 6 reviews

This Eggless Matcha Tiramisu is a delicate and creamy dessert featuring the unique flavor of matcha green tea powder. Made without eggs, it layers smooth mascarpone cream with matcha-infused ladyfingers soaked in frothy matcha liquid, resulting in a refreshing and elegant treat perfect for any occasion.

Ingredients

Matcha Mascarpone Cream

  • 250 g mascarpone, room temperature
  • 60 g sugar
  • 1 tablespoon matcha powder, sifted
  • 400 g heavy whipping cream

Matcha Soaking Liquid

  • 12 g matcha powder
  • 500 ml hot water
  • 2 tablespoon sugar

Assembly

  • 24 ladyfingers
  • More matcha powder for dusting

Instructions

  1. Prepare Matcha Paste: To prevent clumping, reserve 1 tablespoon of heavy cream and mix it with 1 tablespoon of sifted matcha powder to form a smooth paste.
  2. Make Mascarpone Mixture: In a large bowl, combine the mascarpone, sugar, and the prepared matcha cream paste until smooth and well blended.
  3. Whip Cream: Whip the remaining heavy cream to medium stiff peaks, then gently fold it into the mascarpone mixture until fully combined and fluffy.
  4. Prepare Matcha Soaking Liquid: Using a matcha whisk and bowl, whisk together the 12 grams of matcha powder, 2 tablespoons sugar, and 500 ml hot water until frothy. Set aside to cool completely at room temperature.
  5. Assemble Tiramisu: Dip each ladyfinger briefly into the cooled matcha soaking liquid, ensuring they are moist but not soggy. Layer the soaked ladyfingers in an 8x8 inch (20x20 cm) dish to cover the bottom.
  6. Add Cream Layer: Spread or pipe half of the matcha mascarpone mixture evenly over the ladyfingers.
  7. Repeat Layers: Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture, spreading evenly.
  8. Chill: Cover the dish with plastic wrap and refrigerate overnight to allow flavors to meld and the tiramisu to set properly.
  9. Finish and Serve: Before serving, dust the top generously with additional matcha powder for a vibrant finish.

Notes

  • Use room temperature mascarpone for easy mixing and smoother texture.
  • Do not soak ladyfingers for too long to avoid sogginess—quick dips are best.
  • If you don’t have a matcha whisk, a small regular whisk or fork can be used, though the frothiness may vary.
  • Chilling overnight is crucial for the best texture and flavor development.
  • For a vegan version, substitute mascarpone and heavy cream with appropriate plant-based alternatives and choose vegan ladyfingers.

Find it online: https://freshfromkitchen.com/eggless-matcha-tiramisu-recipe/